Originally Posted by Groundhog66
Personally, no...I would only screw it up. I have had one cooked by a competent pitmaster though
It will make some killer, if expensive, ground beef!
One thing that has not been mentioned is the full use of brisket other than sandwiches or plates.
Mrs Kapn is the "Brisket Queen".
She uses brisket anywhere that beef is called for with fantastic results.
Stews, chilie, shepard's pie, and on and on.
Elevates all the recipies to a new level.
"Flirtin' with Disaster" BBQ Team (RETIRED)
FBA and KCBS Cook and Judge.
Former owner of a WSM, a Smokey Joe, a Charbroil Commercial gasser (junk), the legendary "StudeDera", a Fast Eddy PG500, and Sherman.
Now cooking with a Yoder YS640
Proud Pellet guy cooking on real wood.